Pork And Black Bean Chimichangas Recipes

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NO-FRY BLACK BEAN CHIMICHANGAS



No-Fry Black Bean Chimichangas image

Chimichangas usually are deep-fried burritos. My version gets lovin' from the oven. Black beans provide protein, and it's a good way to use up leftover rice. -Kimberly Hammond, Kingwood, Texas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 9

2 cans (15 ounces each) black beans, rinsed and drained
1 package (8.8 ounces) ready-to-serve brown rice
2/3 cup frozen corn
2/3 cup minced fresh cilantro
2/3 cup chopped green onions
1/2 teaspoon salt
6 whole wheat tortillas (8 inches), warmed if necessary
4 teaspoons olive oil, divided
Guacamole and salsa, optional

Steps:

  • Preheat broiler. In a large microwave-safe bowl, mix beans, rice and corn; microwave, covered, until heated through, 4-5 minutes, stirring halfway. Stir in cilantro, green onions and salt., To assemble, spoon 3/4 cup bean mixture across the center of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Place on a greased baking sheet, seam side down., Brush tops with 2 teaspoons oil. Broil 3-4 in. from the heat until golden brown, 45-60 seconds. Turn over; brush tops with remaining oil. Broil until golden brown, 45-60 seconds longer. If desired, serve with guacamole and salsa.

Nutrition Facts : Calories 337 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 602mg sodium, Carbohydrate 58g carbohydrate (2g sugars, Fiber 10g fiber), Protein 13g protein.

PORK CHIMICHANGAS



Pork Chimichangas image

Once upon a time in Tucson, Arizona (somewhere between the 1920's and 1950's) a burrito was dropped into a fryer, giving birth to the beloved chimichanga. Perhaps it was an accident or this Tex-Mex reinvention was intentional. Either way, we're happy our version with braised pork, homemade green sauce and Cheddar exists.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 16

1/2 cup vegetable oil, plus more for deep-frying
2 pounds boneless pork shoulder, cut into rough 1-inch chunks
1 teaspoon coriander seeds, crushed
1 teaspoon whole cumin seeds
6 cloves garlic, smashed
Kosher salt and freshly ground black pepper
One 12-ounce bottle pilsner-style beer, such as Corona
1 tablespoon sherry vinegar
8 ounces tomatillos, husks removed, rinsed and quartered (about 3 medium)
1/4 cup whole raw almonds
3 canned chipotles in adobo sauce
1 small red onion, quartered
1/2 bunch fresh cilantro with tenders stems (about 1 cup packed)
Six 12-inch flour tortillas
1 1/2 cups shredded yellow Cheddar
Guacamole, pico de gallo and sour cream, for serving

Steps:

  • Heat 1/4 cup of the oil in a large Dutch oven over medium-high heat. Add the pork, coriander, cumin, garlic and salt and pepper, and cook, turning as needed, until the pork is brown, about 15 minutes. Pour in 8 ounces of the beer and the vinegar, scraping up the brown bits from the bottom of the pot. Cover and braise over medium-low heat until the pork is fork tender and the liquid just covers the bottom of the pot, about 45 minutes. Remove the pork, keeping the remaining braising juices in the pot. Let cool and shred. Add the pork back into the pot and set aside.
  • Combine the tomatillos, almonds, chipotles, onion, cilantro, the remaining 4 ounces beer and 1 1/2 teaspoons salt in a blender. Puree until smooth.
  • Heat the remaining 1/4 cup oil in a large, straight-sided skillet over medium heat and add the tomatillo mixture. Cook, stirring frequently to prevent the bottom from burning, until reduced by half, about 15 minutes. Take care, the sauce will splatter as it cooks. Pour the green sauce into the pork and toss to combine.
  • Fill a large, heavy-bottomed pot with about 4 inches of oil, attach a deep fat fry thermometer and heat to 375 degrees F.
  • Lay a tortilla out on a work surface. Put 1/4 cup of the cheese across the center of the tortilla. Top with about 3/4 cup of the pork and spread evenly. Roll into burritos by folding the bottom half of the tortilla over the pork and cheese filling, and then folding the 2 sides in. Roll up and secure with 2 toothpicks. Repeat with the remaining tortillas, cheese and pork.
  • Fry the burritos in batches, turning as needed, until golden brown, 2 to 3 minutes. Remove the toothpicks and serve the chimichangas with guacamole, pico de gallo and sour cream.

AIR-FRYER BLACK BEAN CHIMICHANGAS



Air-Fryer Black Bean Chimichangas image

These chimichangas get a little love from the air fryer, so they're much healthier than their deep-fried counterparts. Black beans provide protein, and the recipe is a smart way to use up leftover rice. -Kimberly Hammond, Kingwood, Texas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 9

2 cans (15 ounces each) black beans, rinsed and drained
1 package (8.8 ounces) ready-to-serve brown rice
2/3 cup frozen corn
2/3 cup minced fresh cilantro
2/3 cup chopped green onions
1/2 teaspoon salt
6 whole wheat tortillas (8 inches), warmed if necessary
4 teaspoons olive oil
Optional: Guacamole and salsa

Steps:

  • Preheat air fryer to 400°. In a large microwave-safe bowl, mix beans, rice and corn; microwave, covered, until heated through, 4-5 minutes, stirring halfway. Stir in cilantro, green onions and salt., To assemble, spoon 3/4 cup bean mixture across the center of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Brush with olive oil. , In batches, place seam side down on greased tray in air-fryer basket. Cook until golden brown and crispy, 2-3 minutes. If desired, serve with guacamole and salsa.

Nutrition Facts : Calories 337 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 602mg sodium, Carbohydrate 58g carbohydrate (2g sugars, Fiber 10g fiber), Protein 13g protein.

SHREDDED BEEF OR PORK CHIMICHANGAS



Shredded Beef or Pork Chimichangas image

This is the one recipe everybody asks me for. This recipe is an all day project. It is well worth the effort. If you have a large freezer, you'd probably fill it up with these. The kids can eat these when they come home from school, a quick dinner when you don't feel like cooking, etc. When I tripled this recipe I started at 10am and finished around 6pm. I made about 60 of these. I roll up the sleeves and make these about twice a year. There is always a family gathering on the night they come out fresh. Bet you can't eat just one!

Provided by Chef Booshman

Categories     Roast Beef

Time 4h30m

Yield 10-20 serving(s)

Number Of Ingredients 14

3 lbs beef (cheap roast kind, or pork shoulder) or 3 lbs pork (cheap roast kind, or pork shoulder)
2 tablespoons chili powder
1 teaspoon ground cumin
2 teaspoons oregano leaves
2 teaspoons salt
1/2 teaspoon ground red pepper
1/2 teaspoon white pepper
1/2 teaspoon black pepper
6 -8 garlic cloves, pressed
1 medium onion, coarsely chopped
water
20 flour tortillas, 9-inch (dinner plate size)
1 lb monterey jack cheese or 1 lb cheddar cheese
canola oil (for frying)

Steps:

  • Cut meat into large chunks (3-4") and place in cooking pot. cover with water. Add all ingredients except for last three items.
  • Bring to a boil then cover and cook on medium hear for at least two hours.
  • After 2 hours, bring back to full boil with lid removed.
  • While evaporating water, remove several pieces for pot and shred using two forks. When only +/- 1/2" of goop is left in the pot, remove from heat and return shredded meat back to the pot and blend with remaining slurry.
  • Open a package of tortillas and place in microwave with a wet paper towel placed on top. Microwave on high for 1 minute.
  • Place a tortilla on plate and spoon 1-2 Tblspn of meat at bottom of tortilla. Sprinkle with shredded cheese, chopped onion(optional) and roll up burrito style.
  • Repeat with remaining tortillas until all the meat is used up.
  • In large skillet, heat up 1-1/2" depth of oil to approximately 350 degrees. (If you put too much oil in the skillet or if it gets too hot, the chimis will begin to unravel). Cook until browned on each side (about 3 minutes). Drain on paper toweling.
  • Eat'em while they're warm -- freeze the rest.
  • Reheat frozen ones in the microwave on high for three minutes or place on rack in a preheated 450 degree oven for 8-10 minutes.
  • Serve with chopped tomato, lettuce, cheese, sour cream (stuff you'd put on a taco).

CHIMICHANGAS



Chimichangas image

Though still debated, Tucson is generally credited as the original home of the chimichanga (fried "burro", as we call them, stuffed with meat, onions and chiles). I've combined several recipes into this one, and it's fairly authentic. -Laura Towns, Glendale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 12 servings.

Number Of Ingredients 14

1/4 cup bacon grease
2 cups chopped or shredded cooked beef, pork or chicken
1 medium onion, diced
2 garlic cloves, minced
2 medium tomatoes, chopped
2 cans (4 ounces each) chopped green chiles
1 large peeled boiled potato, diced
1 teaspoon salt
1-1/2 teaspoon dried oregano
1 to 2 teaspoons chili powder or to taste
2 tablespoons minced fresh cilantro
12 large flour tortillas, warmed
Vegetable oil
Optional Toppings: Shredded cheddar cheese, sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes, sliced ripe olives

Steps:

  • In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry, seam side down, in 1/2 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Top as desired; serve immediately.

Nutrition Facts : Calories 343 calories, Fat 13g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 862mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 7g fiber), Protein 16g protein.

BLACK BEAN CHIMICHANGA'S



Black Bean Chimichanga's image

Make and share this Black Bean Chimichanga's recipe from Food.com.

Provided by Ck2plz

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

3 (15 ounce) cans salt free black beans, drained
3 cups cooked brown rice
1 cup corn kernel
6 scallions, sliced
1/3 cup tbsps chopped cilantro
2 tablespoons chopped cilantro
8 large whole wheat tortillas
2 tablespoons olive oil
1 cup prepared salsa
1 avocado, thinly sliced

Steps:

  • Preheat broiler. Coat baking sheet with cooking spray.
  • Combine beans, rice, corn, scallions and 1/3 cup of cilantro in medium bowl. Toss.
  • Place tortillas on work surface. Place 1 cup of bean mixture down center of 1 tortilla.
  • Fold in sides, then roll in tight cylinder. Place chimichanga seam side down on baking sheet. Repeat with remaining tortillas. Brush tortillas with oil.
  • Broil in center of oven 3 to 5 minutes, or until crisp and lightly brown.
  • Sprinkle with remaining cilantro. Serve with salsa and avocado.

Nutrition Facts : Calories 352.8, Fat 8.7, SaturatedFat 1.3, Sodium 201.4, Carbohydrate 58.1, Fiber 14.8, Sugar 1.4, Protein 14.4

PORK AND BLACK BEAN CHIMICHANGAS



Pork And Black Bean Chimichangas image

Number Of Ingredients 19

2 tablespoons olive oil
4 1/2 pounds pork shoulder roast, trimmed
1/2 teaspoon salt
1 medium onion, chopped
3 cloves garlic, crushed under a knife
1 3/4 cups homemade or low-salt canned chicken broth
1 (12-ounce) can lager beer
2 teaspoons dried oregano
2 imported bay leaves
1/2 teaspoon whole black peppercorn
1 ripe Hass avocado, pitted, peeled, and coarsely chopped
1/2 cup sour cream
1/3 cup milk
1/4 teaspoon salt
1/8 teaspoon red hot pepper sauce, such as Tabasco
1 1/2 cups cooked black beans, or one 15 1/2-ounce can, drained and rinsed
1/2 cup bottled salsa, lightly drained to remove excess liquid
6 flour tortillas, 9-inch
vegetable shortening or vegetable oil for deep-frying

Steps:

  • 1. Preheat the oven to 325°F. In a large Dutch oven, heat the oil over high heat. Add the pork shoulder and cook, turning occasionally, until browned on all sides, about 8 minutes. Season with the salt and transfer to a platter. 2. Return the Dutch oven to medium heat and add the onion and garlic. Cook, stirring occasionally, until the onion softens, about 5 minutes. Add the broth, beer, and enough cold water to come two-thirds up the sides of the pork. Bring to a simmer over high heat, skimming off any foam that rises to the surface. Add the oregano, bay leaves, and peppercorns. Cover tightly and place in the oven. Bake, turning the roast halfway through cooking, until the pork is fork-tender, about 3 1/2 hours. Remove from the oven, uncover, and let the pork cool completely in the liquid. 3. Remove the pork from the cooking liquid. Discard the skin, bones, and excess fat. Shred the pork with 2 forks, place in a bowl, and set aside. You should have about 5 cups shredded pork. Reserve 3 cups, saving the remainder for another use. (The pork can be frozen for up to 2 months.) 4. Mash the avocado, sour cream, milk, salt, and hot pepper sauce to make a chunky sauce. Cover and set aside. 5. To assemble the chimichangas, mix the beans and salsa into the shredded pork. In a dry medium skillet over medium heat, heat a tortilla, turning once, until pliable, about 30 seconds. Place on a work surface. Spoon about 1/2 cup of the filling on the bottom third of the tortilla. Fold up the bottom of the tortilla to cover the filling, fold in the sides, and roll into a thick cylinder. Secure the tortilla closed with a wooden toothpick. Repeat with the remaining tortillas and filling. 6. Preheat the oven to 200°F. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F. In batches, without crowding, deep-fry the chimichangas until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to the wire rack and keep warm in the oven while frying the rest. Serve hot, with the avocado crema on the side to use as a condiment.NOTE: The braised pork shoulder recipe will give you leftovers that freeze beautifully for future meals. Try the pork as a substitute for the shredded chicken in "Chicken Flautas With Orange And Red Onion Salsa."

Nutrition Facts : Nutritional Facts Serves

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